Everything-Free Chocolate Cupcakes
These healthy chocolate cupcakes are vegan, gluten-free, oil-free, sugar-free, nut-free, and so decadent. The perfect guilt-free chocolate treat, and easy to make too! See the updated version HERE!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup pitted medjool dates ((about 12))
- 1 cup water
- 1 cup oat flour
- 1/4 cup cacao powder ((or cocoa powder))
- 1 tbsp baking powder
- 1/4 cup non-dairy milk
- 1 cup pitted medjool dates ((about 12))
- 2/3 cup non-dairy milk
- 2 tbsps cacao powder (or cocoa powder)
- 1 can full fat coconut milk chilled overnight
Instructions
- 1
Add all the ingredients to a high-speed blender and blend on high until smooth. Chill for at least 2 hours.
- 2
Scoop out the solid part of the separated coconut cream. Whip till smooth. Sweeten if you want, I personally like it as is with just the natural sweetness of coconut.
- 3
Preheat the oven to 350F.
- 4
Blend the dates and water until smooth. (A high speed blender works best, if using a food processor either wrap a towel around it before turning it on or add the water slowly to avoid date water spraying all over your kitchen.)
- 5
Add the oat flour, baking powder, cocoa powder, and non-dairy milk. Blend until well combined.
- 6
Spoon the batter into 6 lined or oiled muffin tins. Fill them 3/4 of the way, and smooth the tops.
- 7
Bake at 350F for approximately 25 minutes.
- 8
Remove from the pan and let them cool on a cooling rack.
- 9
Once they are completely cool, frost them with the chilled frosting.
- 10
Store frosted cupcakes in the fridge.